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Advisor(s)
Abstract(s)
Watercress (Nasturtium officinale R. Br.) is a semiaquatic plant of the Brassicaceae family highly appreciated in
the Mediterranean cuisine. It features a sharp, peppery, and slightly tangy taste and is consumed raw in salads
and cooked, especially in soups. Low in fat and sodium, this low-calorie food is rich in vitamin B9 (folates), vitamin
C (ascorbic acid), and vitamin K (phylloquinone). It also contains bioactive compounds such as flavonols,
hydroxycinnamic acids, and glucosinolates (mainly phenethyl isothiocyanate, PEITC). The health-promoting
effects of this cruciferous vegetable have been demonstrated by clinical trials and in vitro and in vivo studies,
which have attributed antioxidant, antiinflammatory, chemopreventive, chemotherapeutic, cardioprotective, and
anticholesterolemic properties to this functional food. Therefore a regular consumption of watercress may help
reach the recommended dietary allowances of certain micronutrients and promote the consumer’s health and
well-being.
Description
Keywords
Watercress Nutritional composition Glucosinolates Phenolic compounds Antioxidant activity Functional foods
Pedagogical Context
Citation
Pinela, José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2020). Watercress. In Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. London: Elsevier. p. 197-219. ISBN 978-012812780-3
Publisher
Elsevier